Asian Salads
72 Inspired Recipes from Vietnam, China, Korea, Thailand and India
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- € 10,99
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- € 10,99
Beschrijving uitgever
Asian Salads shows you how to prepare the amazing variety of delicious Asian vegetables, herbs, and seasonings found in your local supermarket, farmers market, and world food market. It presents 72 recipes that will excite and awaken your palate--and open up new food horizons!
Dozens of fragrant herbs like cilantro, Thai basil, and lemongrass are combined with delicious fresh Asian vegetables like Napa cabbage, spicy kimchi, daikon, and many more!
These healthy recipes are simple and very easy to prepare--based on classic dishes found in Vietnam, Thailand, India, China and Korea. Many of the salads have meat or seafood options, and are perfect as side dishes or as complete and satisfying one-dish meals! Easy step-by-step instructions and photos provide shortcuts and substitutes to save you time.
Delicious salad recipes include: Marinated Bean Sprouts with Black Vinegar DressingCucumber Salad with Yogurt & Garlic DressingKorean White Fish CarpaccioCrispy Pork with Watercress SaladPork, Kimchi and Leek SaladMultiple homemade salad dressings and vinaigrettes
Simple enough for everyday meals and interesting enough for special occasions, you can't go wrong with these delicious Asian recipes!
PUBLISHERS WEEKLY
Japanese author Watanabe (Daily Side Salads) combines recipes from across the Asian continent in this inventive paean to the humble salad. Organized around six fundamental dressings (based on Vietnamese fish sauce, Korean gochujang, Chinese Szechuan pepper, and other ingredients), the recipes are mostly succinct and feature short and easily accessible ingredient lists. Watanabe is charming when she describes her "light and refreshing" Cloud Ear Mushroom and Cucumber Salad, sharp with ginger and Chinese black vinegar, or a fried banana salad with Thai basil ("so addictive!"). There is a freewheeling definition of salads here, such as her omelet with clams made into a salad with just a few springs of dill, or a mackerel salad with peanut sauce tossed with bean sprouts and a cup of mint leaves. Meat-centered salads include a Korean beef tongue with green onions, and spicy pork with mint leaves and red cabbage. A chapter on "Salads with Fritters, Spring Rolls and Other Fried Snacks," includes Thai meatballs with lettuce and shiso, and a salad of Vietnamese fried fish cakes. Watanabe packs lots of refreshing flavors into an array of doable recipes.